After a successful first year of business, Vagabound Taco Truck is excited to get the spring started and move into the busy time of year for food trucks. And with tacos ranging from Mediterranean style to the classic Mexican varieties, it’ll likely be a busy season for Vagabound and owner Michael Madigan.
Madigan, who formerly worked as the executive chef at Vue 412 on Mt. Washington, opened Vagabound Taco Truck last year with the goal of bringing simple, but gourmet, tacos to the public at an affordable cost. And the simplicity is a big reason why Madigan is booked for the season with jobs.
“Tacos are street food — they’re the most approachable food there is — and so tasty,” he said. “The simplicity of the taco on its own is wonderful, but when you make an over-the-top taco, you’re into the gourmet realm.”
After raising $7,200 via KIVA Loans online, Vagabound Taco Truck is currently getting remodeled. But after the improvements, Madigan and Vagabound will be at some notable events like the Wine, Whiskey, Food Truck Fest on March 25 at the David L. Lawrence Convention Center and the Food Truck a Palooza on May 6 at the Waterfront in Homestead.
As you probably guessed, Vagabound Taco Truck’s menu includes a wide variety of taco options, but in addition they also offer Mission-style burritos, nachos and quesadillas for kids. Of the side dishes, their most popular is the street corn, which is soaked in water, grilled in the husk and then seasoned with butter, Parmesan cheese and chili powder.
Ultimately the innovative, but healthy, creations are what brings people to Madigan’s Taco Truck. At a recent event at Yellow Bridge Brewery in Delmont, Vagabound Taco Truck made deluxe tacos with sliced, roasted chicken, guacamole, avocado, tomatoes, chipotle sour cream, Napa cabbage and smoked herbed Gouda cheese.
“It’s my everything-on-a-taco,” Madigan says. “I call it ‘dragging it through the garden.’ ”